Enjoy classic Southern Strawberry-Coconut Punch Bowl Cake with scrumptiously creamy layers of angel food cake, fresh strawberries, whipped cream, and coconut. You might call it trifle, but in the South we call it punch bowl cake!
So you’ve heard of a trifle, right? But what about a punch bowl cake? Your familiarity with this term probably depends upon where you live.
Because the term “punch bowl cake” is a decidedly Southern thing.
Yes, in the South we call these beautifully layered, absolutely creamily delicious desserts punch bowl cakes. Layers of cake pieces, fresh fruit, and something yummy-and-creamy are all piled together in a gorgeous glass bowl. And the result is nothing short of amazingly delicious.
The glass bowl, of course, just so happens to quite frequently double as a punch bowl. And you guessed it, that’s exactly how these cakes got their name.
But whatever you call it … trifle or punch bowl cake … the soft and creamy layers of this simple Southern dessert are just plain good.
And pretty, too.
Punch bowl cakes get their prettiness from the distinct layers of beautiful ingredients, and from the beautiful punch bowls themselves that we use to create them. I prefer to use a gorgeous crystal trifle bowl or crystal punch bowl. And the one I used in this post’s photos is called a Hospitality Footed Trifle Bowl.
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